 | This sauce was incredible, rich and smooth, I could have put it on everything on my plate (and I did.) Miss F enjoyed the veal, but she wasn't a fan of the sauce. As a kid, I had the same creamy sauce aversion. My waistline would probably be a lot smaller if I had kept that aversion into adulthood. This is a really easy quick meal, I serve it with potato Rosti and peas, the whole thing was ready in 30 minutes. The recipe came from food.com. |
3 tablespoons butter
1 tablespoon vegetable oil
¾ pound veal scallops, sliced ¼ inch thick and cut into strips about 2 inches long and ¼ inch wide
1 ½ teaspoons finely chopped shallot
¼ cup dry white wine
½ cup heavy cream
In a 10 to 12 inch skillet, melt 2 tablespoons of butter with the oil over high heat. When the foam subsides, drop in the veal, tossing constantly for two minutes. Transfer to a sieve set over a bowl. Add the remaining tablespoon of butter to the pan, when melted, add the shallots and cook for two minutes. Add the wine and bring to a boil. Add the cream and the veal juice from the bowl, reduce the heat to medium and simmer for 8 to 10 minutes, stirring constantly. Salt and pepper to taste. Return the veal to the skillet, simmer over low heat for 2 to 3 minutes and toss to coat in the sauce. Serve.
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